The base was a bed of blanched local asparagus from my friends at Eckert’s Farms, and hearty not green lentils. I like lentils just a touch underdone. Because there’s nothing worse than mushy lentils in my book. The salad was chilled and tossed with an abundance of herbs like young spring mint and chamomile greens – the first chamomile tips from my garden.

Then the asparagus lentil salad was dressed in a vinaigrette made with foraged viola infused vinegar and garnished with violas. As an additional suggestion, diners could add on a poached yolk, and/or Flory’s Truckle, a type of cheddar cheese local to me that is absolutely outstanding. Perhaps my favorite cheese ever. It’s like if Parmgiano-Reggiano and cheddar had a perfect baby.

This version of my asparagus lentil salad uses mint and dill – since I know that chamomile greens aren’t commonly sold in stores. Although you might want to check with your local farmers at your local markets, because they are fantastic if you can get your hands on them.

The vinaigrette is made with olive oil, white wine vinegar, lots of pink Himalayan salt, black pepper, a touch of lemon juice and hemp seed oil. This asparagus lentil salad recipe is in partnership with Mountain Rose Herbs. I added in the addition of Hemp Seed Oil here for its incredibly pleasant and mellow nutty essence.

I have been using hemp seeds in smoothies, salads and on roasted vegetables for years. But I especially love hemp seed oil for its protein, nutrition and essential amino acids in salads and other cold vegetable dishes. Hemp seed oil is highly digestible in its raw state. And it should not be heated.

Tickets for May, Of All The Places I Call Home dinner are on sale now. There is a 5:30 and a 7:30 seating. Tickets are limited and selling fast. Purchase your tickets here.

Instructions

Over high heat, fill a large pot with the lentils, water and sea salt and bring to a boil. Cover, reduce heat and simmer for 25 - 30 minutes. Or until the lentils have reached your preferred doneness.

Rinse the lentils with very cold water, drain and set aside.

Meanwhile, wash and cut the asparagus into 1-inch pieces. Return the pot back to the stove with a few inches of water in it. Bring the water to a boil and drop in the asparagus. Cook for 2 minutes. Drain and submerge the asparagus in an ice bath until they’ve reach a chilled temperature.

Drain and pat the asparagus dry. Combine them in a mixing bowl with the lentils, mint and dill. In a small bowl whisk together the olive oil, vinegar, lemon juice, hemp seed oil, salt and black pepper. Pour the vinaigrette over the asparagus and toss well.

Plate and serve with fresh foraged violas.

This post is sponsored by Mountain Rose Herbs; all opinions are my own.

I’m so stinking excited for you and this dinner series and simultaneously so jealous of anyone who gets to eat your super fresh and flavorful dishes. Thanks for sharing so I can taste a little bit of it at home!